Tex Mex Tofu Scramble

Yield: 4-5 servings

Tofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings.


  • 28 oz extra firm tofu, drained
  • ½ tsp turmeric
  • Herbamare (or salt and pepper) to taste
  • 1 tsp oregano
  • ½ tsp liquid smoke
  • ½ cup onion, diced
  • ½ cup red/orange peppers, diced
  • 5 garlic cloves, crushed
  • 1 cup mushrooms, sliced
  • ¼ cup corn
  • 2 cups kale or spinach, chopped
  • ¼ cup salsa
  • 1 cup grape tomatoes, diced
  • cilantro to taste (optional)


  1. Drain the tofu well and cut into small cubes.
  2. Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may drain a couple of times).
  3. Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes.
  4. Add the onions, pepper, and garlic and cook for 2 minutes.
  5. Add the mushrooms, and corn, stir well and cook for 2 minutes.
  6. Add the spinach or kale and salsa.
  7. Cook on low heat for 3 minutes.
  8. Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!

Evelisse received a BSE from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. Evelisse is a certified facilitator for PCRM’s Food for Life Program and CHIP (Complete Health Improvement Program). She collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices as a health and nutrition lifestyle coach and plant-based cooking instructor in her business The Food Pharmacy and Farmacia en la Cocina. Evelisse is a course instructor for the eCornell Plant Based Certificate and the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies.
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